NEW YEAR RECIPES

You are sick and tired of "Olivie" and "Crab salad"; you can't think of mashed potatoes without tears in your eyes?! Why don't you try making something new and original?

How about this appetizer, called 'Cream Cheese Penguins'?

"Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can." — Valerie Lynne

Ingredients

Original recipe makes 18 penguins
Prep        30 mins.
Ready in 35 mins.

18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot 

Directions

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

And try preparing Christmas main dish 'Garlic Prime Rib'

"Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!" — Chef Mike

Ingredients

Original recipe makes 1 - 10 pound roast
Prep 10 mins.
Cook 1hr 30 mins.
Ready in 1hr 40 mins.

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Directions

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.